Word: injera
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...probably won’t be. Massive three-foot-long platters arrive, filled with daunting heaps of steaming meat and vegetables. The stew-like dishes, called wots, are all mounded atop injera, the traditional flat bread of East African cuisine. More folded-up pieces of injera are nestled alongside the entrees. It’s an astonishing amount of food, and all you can do is wipe off your fingers, say a prayer that your stomach will hold...
Fans of finger food, you’re in luck—there are no utensils involved. Instead, you tear off pieces of the spongy injera and use them to scoop up each of the different meals in turn. Rip and go for the begeeh mloukhiya, tender pieces of lamb in a red pepper sauce that’s faintly reminiscent of a sloppy joe. Rotate the platter for asmara tibsy, one of the house specialties. The small sautéed cubes of beef melt in your mouth amid a swirl of onions, green peppers, chilies and unidentifiable spices. Spin...
While the main dishes are satisfactorily pungent and filling, it’s the injera that’s most memorable. The flat bread is best described as an overgrown porous tortilla with a bit of a bounce, and it’s primarily responsible for the loosening of your belt by the end of the evening. Made with t’eff, a protein- and calcium-heavy grain, the injera serves as both eating utensil and serving dish. Suffice to say there’s a lot of it, and even if you’re full to bursting...
...most diverse and mouth-watering cuisines in Africa. A great place to sample the range of dishes is the Fasika National Restaurant, tel: (251) 1 509 912, located in a maze of dusty side streets off Bole Road in the capital, Addis Ababa. The food is served on injera, a large piece of flat bread made from tef, a grain unique to the region. Injera may look like foam rubber, but its slightly sour taste is the perfect complement to spicy meat and vegetable dishes. Use chunks of injera to scoop up lamb and chicken cooked...
...only goes so far. The dining experience is actually rather unclean by our ethnocentric Western standards; there are neither napkins nor silverware for the patrons, and with two of our guests affected with mysterious sniffles, your reviewers were somewhat uneasy about picking at a communal platter with pieces of injera--spongy, sour, pancake-like bread...